cheesecake-stuffed peaches

farm 210

One of the best parts of going to my parents for a few days is the pile of recipes I bring home.

And all the food I eat while I’m there.

And the way everything tastes better when Mom makes it.

But until I get back to the farm again, here’s a little recipe that’s perfect to eat when it’s still 106 degrees in St. Louis at 6:30 p.m.

Warning: Eating these peaches is tantamount to eating candy. You won’t stop at one. Consider yourself forewarned.

farm 2116 peaches, halved and pitted

1/4 c. butter, melted

3 T. cinnamon-sugar

4 oz. cream cheese, softened

1/4 c. sugar

1 egg yolks

1 1/2 tsp. vanilla

Preheat the oven to 350 and line a rimmed cookie sheet with parchment paper or tin foil.

Trim a thin slice from the round side of each peach half (so halves stand flat on pan). Dip peach halves in melted butter to coat, and then arrange the peaches, cut sides up, on the cookie sheet. Sprinkle cut side with cinnamon-sugar mixture.

In a mixing bowl, beat cream cheese on medium until smooth. Add sugar, egg yolk, and vanilla. Spoon the mixture into the center of each peach half.

Bake about 30 minutes or until lightly browned and softened. Serve warm or at room temperature.

Now, didn’t summer just get a little more bearable?

farm 213

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4 thoughts on “cheesecake-stuffed peaches

  1. I can attest to their awesomeness. My three-year-old ate roughly half of them before we had to cut him off. They are addictive. And it’s fruit so it can’t be all bad, right? Right?

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